Salted Peanut Butter & Honey Ice Cream in a Chocolate Cake Tart

 

I was trying to pass this off as a breakfast food to my coworkers. I made it for one of their birthdays last week. They weren't buying my argument.

I said peanut butter and honey were legit breakfast foods. The chocolate cake was the hard sell.

In the end I was defeated. I had to wait until almost lunch time to have a piece.

*sigh*

I think the best part of this creation is definitely the ice cream. The salt and sweet go sooooo amazing together. I thought peanut butter as an ice cream might be a little odd but...nope...I'm happy to say I was 100% wrong about that. A scoop or two of it in an ice cream cone will definitely satisfy.

 

 

Salted Peanut Butter and Honey Ice Cream

in a Chocolate Cake Tart

 

Ingredients

Cake

SEE HERE for my recipe

 

Ice Cream

2 cups whipping cream, divided

1/2 cup brown sugar

3 egg yolks

1 cup peanut butter

1/3 cup honey

1/8 tsp sea salt

1 tsp vanilla

2 cups half & half

 

Toppings

1 cup salted peanuts, chopped

1/4 cup salted caramel/chocolate sauce (I used store bought)

 

Directions

Cake - Prepare cake per instructions in recipe in 2 - 10 inch indented tart pans. (They need to have the indent so when they are flipped out of the pan there is a cavity to put the ice cream in.) Feel free to use a cake mix if you don't want to do from scratch! When cakes are baked and have cooled for a few minutes, invert them onto wire rack to cool completely. Chill in fridge until ice cream has been made.

Ice Cream - heat one cup of the whipping cream and the brown sugar in a saucepan until simmering, whisking constantly.

In a separate bowl, whisk the egg yolks. Add a little of the hot cream and whisk to combine. Add a little more at a time until totally combined. (Do this slowly so you don't curdle the eggs.) Pour mixture back into pan, place back over medium heat, and continue to stir until thickened (about 5 - 8 minutes).

Remove from heat and whisk in peanut butter, honey, and vanilla until smooth. Whisk in remaining whipping cream and half & half. Chill for at least 2 hours in the fridge.

Place in ice cream maker and process according to manufacturer's directions.

To assemble dessert: Place the 2 cake/tarts on serving dishes.

 

 

Fill with softened peanut butter & honey ice cream, spreading to fill cavity.

 

 

Sprinkle the crushed peanuts around the outside of the tart.

 

 

Drizzle with the salted caramel chocolate sauce. (If you can't find salted then just use a regular caramel OR chocolate sauce for drizzling.)

 

 

You must work fairly quickly once the ice cream is ready in the maker. It is fairly melty and will melt fast. Make sure you have a flat space in your freezer to hold the 2 desserts. If it is not flat you risk the ice cream sliding out over one side.

 

 

Eeeek! See that pic above? Almost had a disaster. It's okay though I caught it and quickly rearranged things so it would sit flat.

Let freeze until solid, at least several hours. Once it is frozen you can wrap well with plastic wrap and keep for several days in the freezer. We ate one at work the next day and the other was kept for almost a week until our mother brought it to a function. They were both delicious.

PLEASE NOTE - I did not use all of the ice cream!!! I just scooped about 1 1/2 cups into each cavity. You don't want to over fill it or it will spill over. Save the leftover ice cream in an airtight container in the freezer to enjoy later. OH, YEAH, and don't be tempted to leave out the 1/8 tsp of salt from the ice cream. It is essential to the flavor.

 

 

It's amazing on its own too!

 

 

It make take a little time and effort but you end up with a treat that you can serve on its own...or in a delectable, fancy schmancy dessert.

Totally worth it.

 

Head over to Six Sister's Stuff and Carole's Chatter for some great food and crafting links!